Poor old January. Not only does it have to compete with its arguably more glamorous neighbour, December but is also the month of resolutions, serious denial and short dark days. Best look upon it as a time of renewal and to help that thought along, try this delicious marriage of spiced up cauliflower and salmon. It goes marvellously well with some lightly dressed, herby quinoa and for your halo to shine even more brightly some steamed courgette adds a pleasing green finish with barely another calorie to worry about.

Serves Four

4 fillets of salmon (skinned)
1 small cauliflower
2 heaped teaspoons ground turmeric
1 heaped teaspoon freshly ground cumin
Rapeseed oil
Sea salt and black pepper

Heat the oven to 200c

Break the cauliflower into florets and put into a roasting pan, big enough so that they are all in one layer.

Sprinkle over the turmeric and cumin. Drizzle over two or three tablespoons of rapeseed oil and toss well so that the cauliflower is well and truly coated. Season very well with sea salt and black pepper.

Roast in the hot oven for ten to fifteen minutes until the cauliflower is beginning to feel tender when pierced with a knife. Then take the salmon fillets and roll them in the resulting spicy oil before sitting on top of the cauliflower. Season. Return to the oven for five minutes until just cooked through, but slightly rare in the centre.

Serve with quinoa and steamed courgette. Toss your quinoa (or you could use a bulgar/quinoa mix) with olive oil, lemon juice and lots of freshly chopped herbs.

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